Recipes continued
MAIN MEALS
Prawn Laksa | (Serves 4) |
4 tablespoons laksa paste
1 clove garlic, crushed 500ml coconut milk 375ml fish/chicken stock
600g large green prawns (allow 4 prawns per person), peeled, leaving tails intact and deveined
200g snow peas, topped, halved diagonally
100g bean shoots, trimmed
250g rice vermicelli noodles, cooked and drained
1/2 cup coriander leaves, roughly chopped
6 green onions, thinly sliced on the diagonal
1.Preheat wok to setting 11. Add laksa paste and garlic, stir continuously for
2.Serve laksa immediately in individual bowls with noodles, ladle soup over the top, then garnish with coriander and green onions.
Crispy Lemon Chicken | (Serves 6) |
6 chicken breast fillets
1/2 cup lemon juice
1 tablespoon sugar
2 teaspoons soy sauce Oil for deep frying
1/2 cup cornflour
1/4 cup chicken stock
1.Chop each chicken in half. Combine lemon juice, sugar and soy sauce. Pour over chicken and marinade in refrigerator for 30 minutes.
2.Drain chicken and reserve marinade.
3.Heat oil in Wok to setting 15. Coat chicken in cornflour and fry until golden brown. Drain chicken on absorbent paper.
4.Combined reserved marinade and 1 tablespoon cornflour with stock in clean wok and heat until thickened. Served over crispy lemon chicken.
Curried Prawns | (Serves 6) |
3 tablespoons oil
6 green onions, cut into 5cm pieces
2 medium onions, sliced
3 celery stalks, chopped
1/2 cup French beans
2 tablespoons curry powder
1kg uncooked prawns, shelled and deveined 2 cups chicken stock
1/4 cup cornflour
2 tablespoons sherry
1/4 cup cream
1.Heat oil in Wok on setting 12. Add onions, celery, beans and curry. Stir fry until onions are tender. Reduce heat to setting 3.
2.Add prawns and stock. Stir through combined cornflour and sherry, stirring until thickened. Cook for 3 minutes and stir through cream. Serve with rice.
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